The Better Process Control School 2021 will be held at UC Davis Feb. 2-5th, 2021.
Registration is $825.00 per person.
Registration is now CLOSED. It will open in late November, 2020.
What is the BPCS?
The Better Process Control School (BPCS) was established by the Food and Drug Administration (FDA) for operating supervisors of commercial food canning operations. It is approved by the FDA and the California Department of Public Health, Food and Drug Branch. The UC Davis Better Process Control School is offered in conjunction with the Consumer Brands Association, the largest trade association serving the food and beverage processing industry worldwide. We also partner with the University of California Laboratory for Research in Food Preservation, who provides an experienced lecturer, and with Covance Food Solutions, who provides another experienced lecturer.
Who Should Attend?
The BPCS was established primarily for operating supervisors, the individual who is in the plant at the time a canned food product is packed and processed. The school is particularly intended for operating supervisors involved in production of thermally processed low acid and acidified foods. Production of these canned foods is covered by FDA regulations.
Instructional materials (books, lectures, examinations) will be given in the English language. Attendees must be proficient in English to attend the school; there is limited ability for instructors to provide additional tutoring should attendees have difficulty comprehending the material.
Erin L. DiCaprio, Assistant Specialist in Cooperative Extension - Microbial Food Safety, University of California, Davis
Linda J. Harris, Food Microbiologist Specialist, University of California, Davis (School Coordinator and Instructor)
Kurt Wiese, Senior Process Engineer and Process Authority, Covance Food Solutions
Mark Deniston, Research Associate, UC Laboratory for Research in Food Preservation
Agency Representatives - from USDA, FDA, California Dept. of Public Health (Food and Drug Branch) and the California League of Food Processors.
- Food Container Handling
- Microbiology of Thermally Processed Foods
- Acidified Foods
- Records for Product Protection
- Food Plant Sanitation
- Principles of Thermal Processing
- Process Room Instrumentation, Equipment and Operation
- Still Retorts - Pressure processing in Steam
- Hydrostatic Retorts - Continuous Container Handling
- Still Retorts - Pressure processing with Overpressure
- Agitating Retorts - Continuous Container Handling
- Agitating Retorts - Discontinuous Container Handling
- Aseptic Processing and Packaging Systems
- Closures for Metal Containers
- Closures for Glass Containers
- Closures for Semirigid and Flexible Containers
- Note: Class will end about 2:30 pm. on Friday
- Optional: Tour / Demonstration of UC Food Science & Technology Pilot Plant Facilities (a short walk from the class venue)
The enrollment fee of $825.00 includes all instruction, course materials, continental breakfasts, four lunches, parking permit, and morning and afternoon coffee breaks. Course materials and parking permits will be handed out on the first day, at the registration table.
If you need to cancel after enrolling, for any reason, requests for a full refund, less a $25 processing fee, may be made up until January 28th, 2020. The credit/refund must be made to the card you used to pay with originally. After that date, no refunds will be given. (No refunds at all can be given at any time if paying via check!) If you wish to substitute a person for your spot, please email email@example.com to arrange.
No refunds will given for any reason after January 28th, 2020.
Accommodations and Parking
For local hotel information please see the Yolo County Visitor's Guide website. You might find this page helpful as well: "Welcome to Davis" from the UC Davis Postharvest Center. Campus parking permits will be available to those attending the class. When registering, please check the box on the online registration form to indicate that you will need a visitor parking permit.